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Ashkenazi/Sephardi fusion cuisine - examples?

Amused to pick up a container of hummus at the little grocery in Zurich, which may be the most deeply Ashkenazi frum community in the world. (Go ahead, try to name another community big enough to run a yeshiva high school without a Sephardi guy running a falafel shop)

So I opened the hummus and dipped some up - then looked at the label. I had picked it out of the case because it was the local hummus, not a familiar French or Israeli brand. Turns out real Ashkenazi Yidden make hummus with enormous amounts of mashed garlic. It wasn't bad, just unusual. The tehini was also made with loads of garlic.

Of course, nobody' old-time bubbie had ever heard of hummus. The re-engineering of a classic Sephardi dish by adding garlic amused me. As did the Bagle Shop which sells very good Jerusalem bagels. Not New York style ones.

It made me wonder what other classic Sephardi or Ashkenazi dishes have been reinvented since Israel.

Pizza has come a long way since its humble beginnings in Italy to become the dish that so many people know and love today, in a myriad of iterations around the world. In America, New York and Chicago-style reign supreme, but the list doesn’t stop there. Here are other pizzas from around the country that you should try.